Free recipe
Breakfast Buddha Bowl
Built around cooked quinoa or rice and eggs -- the method starts by if not already cooked.
This breakfast breakfast buddha bowl builds its flavor from cooked quinoa or rice, eggs and avocado, and comes together in about 55 minutes with medium-level technique. The method starts by if not already cooked.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around cooked quinoa or rice, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 cup cooked quinoa or rice
- 2 eggs
- 1 avocado, sliced
- 1 cup roasted sweet potato cubes
- 1 cup sauteed spinach
- 2 tbsp hummus
- 1 tbsp pumpkin seeds
- Olive oil, lemon, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
If not already cooked, roast the sweet potato cubes with a little oil and salt at 425F/220C for 20-25 minutes until tender.
Saute the spinach in a little olive oil 1 minute until wilted; season with salt.
Fry or poach the eggs so the yolks stay a little runny.
Spoon the warm quinoa into a bowl as the base.
Arrange the sweet potato, spinach, avocado, and a spoon of hummus in sections on top.
Add the egg in the middle and scatter with pumpkin seeds.
Drizzle with olive oil, a squeeze of lemon, salt, and pepper, and serve.
The step worth not rushing: If not already cooked, roast the sweet potato cubes with a little oil and salt at 425F/220C for 20-25 minutes until tender.
